Jayne Jones – The No Sugar Baker

Air Date - 13 February 2025

On her 44th birthday, Jayne Jones landed in the ER with sky-high blood pressure and record-high glucose levels and was diagnosed as severely diabetic. She went home from the ER feeling defeated and losing her eyesight for 3 weeks. Fast forward 6 months later, she was sugar-free, insulin-free, diabetic medicine-free, and her vision was back to 20/20. Jayne tiptoed her way back into her kitchen and reinvented and modified recipes, making them completely sugar-free without losing any taste. Jayne rolled up her sleeves, put back on an apron, and went to work as the No Sugar Baker™.

Her website is http://nosugarbaker.com, and she joins me this week to share her story and book, The No Sugar Baker: Cookbook For Healthy Living & No Regrets.

#JayneJones #NoSugarBaker #VoxNovus #VictorFuhrman #Lifestyle #Interviews

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Episode Transcript

Speaker 1 (00:05):
Vox Novus, the New Voice, Vox Novus, the New Dimension,
Vox Novus thought and movement leaders who will share from
their experience and offer tools to help us navigate our
rapidly changing world. My name is Victor Furman. Welcome to

(00:28):
Vox Novus, the New Voice. On her forty sixth birthday,
Jane Jones landed in the emergency room with sky high
blood pressure and record high glucose levels and was diagnosed

(00:51):
as severely diabetic. She went home from the er feeling
defeated and losing her eyesight for three weeks. Forward. Six
months later, she was sugar free, insulin free, diabetic, medicine free,
and her vision was back to twenty twenty. Jane tiptoed
her way back into her kitchen and reinvented and modified recipes,

(01:15):
making them completely sugar free without losing any taste. Jane
rolled up her sleeves, put back on an apron, and
went to work as the No Sugar Baker. Her website
is Nosugarbaker dot com and she joins me this week
to share her story and book, The No Sugar Baker

(01:36):
Cookbook for Healthy Living and No Regrets. Please join me
in welcoming to Vox Novis Jane Jones. Welcome, Jane, Hey, Hi,
thanks so much, Thank you, Jane. Please share with us
your life prior to the events of your forty sixth birthday.

Speaker 2 (01:53):
Oh life prior to that. Wow. So born raised, educated
in Minnesota after law school, had no desire to be
the regular attorney in I'd fell in love with politics,
so I went and campaigned on a us n at race.
My horse in the race won. So for the first
couple of years I worked in our constituent services. Then
he moved me to d C wherese's policy advisor on healthcare.

Speaker 1 (02:13):
Believe it or not, wonderful and what happened after that.

Speaker 2 (02:18):
So then I came back and worked back in Minnesota.
So started teaching at Concordia University in Saint Paul on
public policy and politics. And then I've just been working
in a consulting role ever since. But I think you
want to get to the meat of the bone here,
so to speak.

Speaker 1 (02:34):
So on my cour Yes, I was going to ask
you before I ask you that question. What I was
going to ask you is what was your approach toward
food and especially sugar prior to the events of your
forty sixth birthday.

Speaker 2 (02:44):
Oh gosh, I probably didn't think of I mean, you know,
I said yesterday somebody that I always now looking back
at it, maybe a soft foods like a celebration, a reward.
Jane got three a's, so let's go get an ice cream.
Count and Jane had a great piano concert. Let's go
get ice cream cone. Jane had perfect attendance at Sundy school.
Let's go get an ice cream cone. Jane did this
the celebrate with food. It never was seen to me

(03:07):
as nutrition or fuel for your body, which now I
definitely see it as. So I think maybe that that
was it. I mean, I grew up in a very
Scandinavian home, obviously very Minnesota, very Scandinavian roots, and I
think it was a middle class, upper middle class family
where you can't go and have always, you know, the
best of the best of freshest ingredients. Parents work, worked

(03:28):
in morning, noon and night in their jobs and their
communities as volunteers, and were very active. And I just
think that they were just a family trying to make
it happen, trying to put dinner on the table, but
wasn't thought about as what was happening, what was going
on today. As far as medically speaking, I was just
a normal teenage kid, normal young adult who never, i

(03:49):
mean never had a physician ever tell me you're diabetic,
never had any way ever question it until I ended
up on my birthday, as you know, and was very sick.

Speaker 1 (03:59):
And your four six birthday and the events that followed
changed your life, please tell us completely.

Speaker 2 (04:06):
Absolutely so. Yeah. So, for a week before my birthday,
if that had the flu, believe it or not, I'm
kind of an energetic go getter, so to speak, and
everybody around me that the closest to me, he kept saying,
you know, it's just because you're run down, you're you're
run down, you give your body a break. So everybody
thought it was the flu. But it was kind of
interesting when you look back at a victor, because now

(04:28):
I look back constantly at it, and it was like this.
I'd wake up and I'd feel fine, then I'd eat
lunch and I'd be sick and sleeping by two o'clock
in the afternoon for a major nap or throwing up. Well, obviously,
now that was the sugar that was doing that to me.
So forty sixth birthday, my husband had enough he dragged
me to the emergency room, Where'm like kicking in streaks,

(04:48):
kicking and screaming. My blood sugar was over six hundred.
I didn't even know what that meant. My blood pressure
at the time was two eighty nine number one eighty nine.
And I'll never forget the er nurse it's like, you're
very sick. You're not going anywhere to and I'm like, no,
I feel fine. I didn't want to go in actually,
and she's like, no, no, you're very sick. And then
she asked me some questions about it. Is your blood
pressure always been high? I'm like, well, no, I've never

(05:08):
had this issue before. So the ear doctor ran a
bunch of different tasks and came back in and asked
me I was out of it, and told me I
was inches away from having a stroke. And she said,
is there anybody in your family that's diabetic? And my
husband had to call my parents, who were back in
Minnesota at the time, and say, is there anybody diabetic

(05:29):
in this in this family? And believe or not, both
sets of grandparents were diabetic. I had no idea and
I'll never forget it. She had a clipboard in her
hand and she kind of threw it down on the bed.
She's like, there you have it. Diabetes tends to skip
a generation and you have a double way at me.
So she told me, she's like, listen, for the rest

(05:49):
of your life, you need to eat lean meats and salads.
And she sent me out by marry way. She actually
released me that night. And this kind of craziness. I
had no Google, close meeter with me, no form It
at the time was kind of a drugged choice for diabetes.
Nothing literally, so to me, eat leameats and salad and
sent me home. Well, we went marching home. I am
I'm a rule follower. So I took those words by heart.

(06:11):
And the next day I woke up and the very
first thing I always do is I checked my I'm
a lawyer, right, so check my cell phone to see
if there's anything I missed overnight. And I told my husband,
I'm like, ah, and now, of all things, I need
to go buy a new cell phone. And he's like,
huh okay. And then we always turned the TV and souse,
I watch the current headlines and I'm like, and can
you believe it? We need to go get a new
TV too, and he's like, what's wrong with you? And

(06:33):
I'm like, what do you mean, what's wrong with me?
I'm like, you can see the TV. He's like, perfectly fine. Well,
I lost my eyesight for the next three weeks in
my life because the glucose level was so high, and
like I said, it was in the six hundreds. Once
it happens, you're rutt in a tends to swell. I
had no idea this was going to happen, and I
had no idea my vision was going to come back
to normal, if it was ever going to come back
to normal. So basically, the eyesight was gone for about

(06:54):
three weeks. But here's the good part. Six months later,
after a boatload of doctor's appointments, boatload of following everything,
I went cold turkey on sugar. I literally followed those
words to a t. I gave up sugar completely that night, basically,
and six months later, as insulin free, diabetic mess and
free sugar free, sixty pounds later, my vision that we

(07:15):
just lost was back to twenty twenty.

Speaker 1 (07:18):
What did you actually do in addition to the dropping
the sugar, what did you do to normalize your blood pressure,
return your blood sugar levels to normal? And restore your
vision to twenty twenty. That's amazing.

Speaker 2 (07:28):
Well, you know, so, I don't think I really did
anything on the blood pressure. I think that that just
returned to normal. They did put me on Foreman. I'll
never forget that first doctor's appointment I went to I
found myself a new general physician, believe it or not,
and he told me, he's like, you need to go
on insulin. I'm like, no, I don't. He's like, you will.
You need to go on insulin. You'll be back here
in thirty days and you'll be an insulin. Well I

(07:49):
proved him wrong because, like I said, I mean, I
turned it. I started working out every single day. So
I've kind of figured out that there's no magic formula
I can tell you that works for every single person.
That's not how life works. I can't tell you to
go run around the track and never eat sugar again.
What I can tell you from my body is what
I've learned is that I need to do about thirty
to forty minutes some sort of aerobic exercise five to

(08:11):
six days a week. If I don't do that, my
glug cleose level will skyrocket again. If I don't do
that I can look at a piece of Chase cake
and gain weight, not even eat it. I can just
look at it and it seems to something seems to
go wrong on my body. So I at that time
I was really eating still three light meals a day
because what he told me to do to normalize the

(08:32):
Google Colese level. I will say, for the first three
months of that recovery period, so to speak, I was
still a very sick person. I was home, I was
extremely exhausted, extremely tired. But everything kind of then flipped
the switch, and everybody kept telling me that, like, you
just need to get through the holidays, because I think
about my birthday in August, right, so then we're kind

(08:54):
of creeping up on December. Just get through the holidays.
You can just get through the holidays without any sugar,
you know, then you've kind of made it.

Speaker 3 (09:01):
Well.

Speaker 2 (09:01):
I got through the holidays, and then I was at
the store. I'm a believer in faith, and I said
a little pro of God. I'm like, there's got to
be an answer, because before I got sick, my hobby
was baking. But I threw everything. When I was met
at the World after the diagnosis, I threw everything in
my kitchen away and told myself, you can never bake
again because when you google, and who doesn't google. When

(09:22):
you get a diagnosis, everybody does that. You go to
web md. This is how life is, and the very
first thing you get is type two diabetes is caused
by obesity. So I blame myself, and so basically I
threw the thing in my kitchen away, and then I
was at the storem like, there's got to be an answer,
and I found all natural sweetener, which is actually is

(09:43):
the skin of a grape, and I bought it and
didn't tell anybody. I didn't tell my parents, didn't tell
my husband. I made a couple of recipes and I
brought it around parents, and you know what they did.
They started to cry. And you know what, I'm like, Oh,
dear God, is it that bad these chocolate chip cookies
I just made with sugar free chocolate chips? Are they
that horrible and that bad? And They're like, no, Jane,

(10:06):
our daughter is finally back. That energy and spirit that
we have lost over the last you know, three to
four months, you're finally back. And that's how it started happening.
So I started just making things kind of experimenting in
the kitchen. From that point.

Speaker 1 (10:19):
Forward, you literally survived the impossible overcoming.

Speaker 2 (10:25):
Well that's not that's trust me. The story even gets
worse when you talk about them possible. We'll get to
that in a second. The health story takes the health
story takes a.

Speaker 1 (10:33):
Huge turn overcoming temporary three week blindness, steps is shock,
and two cardiac arrests.

Speaker 2 (10:40):
That's the part I'm getting to. Yeah, that was just
that was just a year, just over a year and
a half ago, So everything was moving along great really
after that kind of get to the point of so
basically happened was our daughter came home from college right
during COVID and she's the smart one of the bunch,
and she's like, hey, people like what you're doing. So
I started posting pictures of stuff I was making on

(11:01):
my own personal social media account and she's like, people
like that. You should start a different social media account
called no Sugar Baker and post things there, And just
to make her happy, I'm like, Okay, I'll do that,
and I'll start this blog. So I like to write
and I'll tell people like what it's like and every
day what I've been through. Right, because I was so embarrassed,
like I couldn't even tell you like I embarrassed with
But I was also frustrated, Victor, because there was nobody

(11:22):
out there that was an authentic voice that understood the
day to day challenges of what it's like to be
a diabatic or what it's like to go completely cold
turkey on something understand like I just said, like I
can literally look at a piece of cheesecake and I
can like feel it go right to my right, to
my thighs, so to speak. So Release two Cookbooks launched

(11:43):
a product on QVC believe it or not that had
three completely sell It's a sugar free cookie dough. We're
going to be in one hundred and sixty We were
in one hundred and sixty five Midwest grocery stores the
exact same week that we launched in those grocery stores
with a sugar free frozen cookie dough. Because there's no
frozen cookie dough. The sugar bree got sick again. This time.

(12:04):
I thought it was a version of COVID because I
googled it, and instead my husband found me claps in
her shower and he's like that's it. He's like, I'm
breaking you back into the emergency room. This time you
have a choice of an ambulance. We're all drive there. Well,
I told me he can drive me in there, and
we went and they found, believe it or not, they
found they found a thirteen millimeter kidney stone. And it's

(12:26):
very it's actually typical for a person to get kidney stones.
And it can be caused by medication. It can be
caused by diabetes, it can be caused by soda and consumption.
It can be caused by some of different things. They
can tell by the color of the kidney stone what
it was caused by. And they sent him home, saying,
you know, it's a very typical routine procedure, right, we'll
do it in the morning and she'll be able to

(12:48):
go home the next day and life will be grand,
and you guys just move on, and you know, keep
doing what you're doing. She's young and healthy. And what
happened at one o'clock in the morning. They thank the
Good Lord that you know the patient call buttons you have.
I pressed them and two nurses came in and I
told them I wasn't feeling very well. Well, there was
sepsis underneath the kidney stone, so because they really they

(13:11):
took the pressure off the kidney stone through a tube
in the kidney to release the pressure. That sepsis went
through my body very very quickly, and I went to
cardiac arrest twice. CPR saved my young little life twice.
They said they had a one percent chance of survival.
Twice they put me on a ventilator. I was in
the ICU and here I am living proof that this

(13:32):
is a year and a half ago that I survived.

Speaker 1 (13:35):
You're a person of faith. What do you think the
message was?

Speaker 2 (13:39):
My time wasn't up yet, My time was my my
purpose in life wasn't done yet. Yeah, gosh, you got
me there because I get a little tear in my off.
You could see me right now because that you know.
I'm a lawyer. I always thought I would be like
something like in the in that that's not necessarily in the courtroom, right,
but fighting for different things, or even even running for

(14:01):
public office or governor one day I have a state
or something like that. I never thought in a million
years I would be the voice of what it's like
to live, to have to live sugar free, to you know,
sling sugar free recipes out there and that that's that's
the purpose. And so every day that's you know, that's
what you fulfill. Every day I hear from people that
have very similar stories, not necessarily the story of the

(14:23):
stepsis shock, and that's you know, people don't survive steps
of shock. So every time we tell people like it's
a physician there are you know, it's somebody in the
medical community that they they kind of they kind of
look stunned and they kind of say, can I ask
you questions about like do you remember or anything? I
actually don't remember anything, but they'll ask like do you
remember this where there are a lot of pain or
there's the almost like they treat you like a guinea

(14:44):
pig because people don't survive survive steps of shock, and
I did. So I get questions all the time about
what it's like to be have dibate diabetes, what's like
to have sugar free? I know oncology cancer patients are
told to be sugar free. I hear from new freshly
crowned patients every single day saying, what do I what
do I do? What do I need to do? How
do you what do you eat? For crying out loud

(15:06):
as sure as in everything.

Speaker 1 (15:08):
I will say to you in all due respect. You
know you talked about possibly running through office. I think
your mission, your true mission, which came through this experience,
serves more people than any politician.

Speaker 2 (15:20):
Oh plus your heart. Yeah I agree, you know. Yeah,
So yeah, you're right, You're totally right. And so you know,
I I like I say all the time, I'm not
this like, I'm just the everyday person next door, right,
I'm not the skinny little fitness model. They drive me crazy,
especially right now because you see them on TV constantly,
you see them doing the talking points on TV that
they are the fitness models out there who are telling

(15:40):
people that you know, run around the block, don't eat sugar,
run around the track wherever it is, and they don't
have a clue what it's like. I believe that my
body is genetically different, right, like I believe that my
genetics obviously the doctor told me, like both sides of
my grandparents. I believe that there's genetics plays a role
in wait, right, the next plays a role in your health,

(16:03):
and there's nothing you can do about it. But you
can also then take those genecks that you got and
refocus on wellness and so I will never be I'll
never be a size four. I'll never be a size six.
For crying not loud, right, I am who I am.
I carry a healthy weight, and I I'm so unbelievably
thankful for every single day.

Speaker 1 (16:26):
Absolutely, you wake up in the morning and say thank you,
thank you for that.

Speaker 2 (16:29):
Absolutely I do every day, every day, and probably a
couple times during the day because I get reminders of
you know, if I happen to I watched or read
every single label, I know exactly what I'm putting inside
my mouth. But if there's some reason that I happen
to not know what something is, or you know, it happens, right,
you know what the very first sign is for me, okay,

(16:49):
in that sugar, it's the eyesight. That right eye starts
to go. And what I skipped over is sepsist. So
when you survive sepsis shock, it lands. Sepsist lands, and
a portion of your body could land in your brain.
Thank god it didn't for me. It could land in
who knows where, right, I think they're saying that, my kiddies.
When I was in the ICU, my kidneys and they

(17:10):
were down to less than ten percent. So my sepsis
landed in that right eye, the same right eye that
the vision was lost for three weeks.

Speaker 1 (17:22):
And there's your message. There's your message, there's your conveyance
of the information. Absolutely. You had mentioned your daughter came
up with the name the no sugar Baker. Yes, that's
incredible marketing.

Speaker 2 (17:35):
Great, it's It's like, yeah, it's a perfect it's a
perfect name, I guess, and I was sugar Baker. I
mean like when she said, I just kind of rolled
off her tongue and I'm like, well, that's you. And
I think I actually said to her, I'm like, well
that's cute. What a great idea.

Speaker 1 (17:47):
Trademarked it, trade.

Speaker 2 (17:49):
Marked it, copyrighted.

Speaker 1 (17:50):
Absolutely absolutely, It's funny. I had a situation many years ago.
I was technical business for many years, but I also
had the spiritual side of my life. And one day
a front of mine came to me and said, how
do you balance the fact that you have this day
job in industrial technology and this other work, the spiritual
work that you do. And without even thinking about it,
I said, the day job pays my salary. The other

(18:12):
work pays my solery. This word solary came out of
me and my wife said, you got to you got
to trademark that, and the book that I'm working on
is going to be called Solary The Compensation of Spirit.
Oh cool, So yours is now No Sugar Baker the
Compensation of Spirit, which is really amazing. That's wonderful. What
inspired you to write your book and share your story?

(18:34):
The No Sugar Baker Cookbook for Healthy Living and No Regrets.

Speaker 2 (18:37):
Yeah, there's actually two cookbooks, right, So there's two cookbooks
the health The first one is the No Regrets. Second
one is is still Zero Regrets. What happened on that
walk I told you about. I kept seeing these messages
from people saying, I love your recipes. Do you have
a cookbook? I love your recipes. Do you have a cookbook?
I love your recipes? Do you have a cookbook? Well,
one morning I was on my walk, came back and
I told him my husband, Chris, he's the Hubs and

(18:58):
the blog, and I'm like to do a cookbook. He's like, oh,
all right, you want to do what Mike? Yeah, I do,
but I want to make it a little different too.
I actually want to tell the story there. So I mean,
I so the story is the first I don't know
in the first cookbook, it's like five pages about like,
here's exactly what happened, right, Here's exactly what it's like
to get So I always tell a story, but I
went first. I skipped restaurants for the first probably six months.

(19:21):
So I was like, yeah, I didn't know how how
you order food right at a restaurant, food but much
sugar free. And I ordered an omelet at one at
airport and then I discovered then I think that you
could order omelet and they'd be fairly safe with them
because there should be should be sugar free. That they
take pancake batter and put it in eggs in restaurants

(19:42):
for omelets. So that was the pancake batter's full of
sugar right. Well, ended up having diarrhea all over the
airport bathroom floor because you run. You have to run
like you like people don't understand like that that sugar.
Now it hits my body and you have to figure
out how to get rid of it, right like so
that so your body that either throws it up, you
have diary, it's it's real. So I talk about what
that is like right like that, just figuring that out,

(20:04):
knowing that that that happens now. I you every time
I if I have to go to a restaurant or
to breakfast or a brunch wherever it could be, I
have to ask, you know, like do you put pancake
batter in your omelets? For God's sakes, hope you don't,
but if you do, I need to know.

Speaker 1 (20:18):
Absolutely. I would assume there's a lot of stuff out
there like that.

Speaker 2 (20:22):
Oh there's a lot, there's a lot oils. Yeah, there's
a lot. You just have to I mean I've never
before all this. Now, my husband and my mom, we're
all we're all nutritional label readers. We have to be
because my life literally depends on it. People don't understand it.
It's like this isn't just like some fab for me,

(20:43):
like like oh like this week, I'm kedo. Now, this
is this is survival And trust me, I never want
to lose my eyesight again. I can't have a huge
kidney stone that blocks the entire the uterary track every
end because, let's face it, cardiac arrest twice those strips

(21:04):
don't happen very often.

Speaker 1 (21:05):
Absolutely. My guest is Jane Jones. She's the author of
the books The No Sugar Baker cookbook for Healthy living
and No Regrets and still no regrets, Jane, Please share
with our listeners where they can get your books and
find out more about you and your work.

Speaker 2 (21:18):
Oh super easy. You just go to wwwnsugar Baker dot com.
How clever?

Speaker 1 (21:24):
Is that very clever? And I assume your books are
available everywhere great books are sold. Is that correct you?
Of course, of course, And we'll get back with more
of Jingian after these words. On the Own Times Radio.

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Speaker 1 (23:52):
Back on Vox Novus, my guest this week is Jane Jones.
She's the author of the No Sugar Baker, Two Versions
cookbook for Healthy Living and No Regrets and Still No Regrets. Jane,
you revolutionized sugar free living by creating a practical guide
to embracing health without sacrificing joy.

Speaker 2 (24:11):
Plus how oh gosh, a lot of experiments, a lot
of I call them when I kitchen my new science lavatory,
because that's exactly what it is. I mean, I I've
won some recipes and I've lost some recipes. But I
had to figure out there had to be a way
to go completely sugar free and still be able to
have a good treat that tastes good thet's trust me.

(24:31):
There's a lot of sugar free baked cookies out there,
and they all taste like garbage, right, so they all
taste like crap. So I'm like, you know what, There's
gotta be a way to make some good stuff at home.
And my tagline from the get go, and I first
wrote my very first blog post was from my Oven
to Your Oven. So I wanted to make sure that
everything was good, everything was easy, like we're we're not
baking with lemon grass or some like foo food ingredients

(24:54):
that no one has in their pantry. I want to
be able to have going easy access, affordable and good stuff.
So basically it started experimenting and listen, I get so
annoyed with no sugar added. That's not sugar free. No
sugar added is definitely not sugar free. Or people that
bake them with honey, they're like, oh you must use

(25:14):
honey or apple sauce, victor that is sugar. Or they're
using a maple syrup that is just fake marketing. No, no, no,
we are completely sugar free.

Speaker 1 (25:26):
What would happen if you ate a piece of fruit?

Speaker 2 (25:29):
Oh, well, strawberries and berries have low glycemic levels. So
I do eat strawberries or berries in moderation and in portion,
And sometimes I have to increase my glocost level now
because some as it gets too low. So like last week,
technically I should be about one hundred every day, be
like normal average of one hundred. Diabetes is one hundred

(25:50):
and fifty, so like one hundred is like great numbers.
I think the lowest I was last week was in
the seventies, So we definitely need to sometimes like watch
them monitor that. To me, make sure that you now
it creeps up, because it's it's a tough challenge for
me to keep it at the hunter mark.

Speaker 1 (26:05):
I have friends who are diabetic, and if they're glacemic
level goes low, they have a little bit of orange juice.
Can you handle orange juice?

Speaker 2 (26:11):
I think that'd be too hard, that'd be too high
if it would react to me their way. Yeah, wow,
had I haven't had any juice in four years.

Speaker 1 (26:20):
Wow, Wow, that's amazing. What role does mindfulness play in
eliminating sugar from our diets?

Speaker 2 (26:28):
You mean, Mike, what can be like? Let me understand
what you mean by mindfulness.

Speaker 1 (26:33):
Mindful being aware of what you're approaching and eating for
the average person, Well.

Speaker 2 (26:39):
I just think that that's smart, right, I think that
knowing that, like I said, from their get go, like,
I think I used to see food as celebration, maybe scheduled,
maybe like your body needs three meals a day without
even being hungry. Now I see it as fuel for
my body, nutrition for my body. Right, so I think
being mindful of that what I'm putting through my mouth

(27:01):
is has to have some purpose of good, right, it
has to have a good, good benefit for the mind.
I will say I switched it up a little bit
just since August. I started after that was after the
whole steps of shock thing. My doctor suggested that I

(27:21):
do a high omega diet, and so we've added in
a probably fish or salmon that to one to two
times a week now has been added to make we're
making sure that I'm getting enough omega. And that has
been a game changer. So eggs, avocado, salmon is good,
shrimp is good for high omega, nuts are good for omega.

(27:44):
That's been actually a game changer. Even when it comes
to productivity or behavioral health. Obviously, your mind or PTSD
might kick in when you have unfortunately gone through the
ICU stepsis shot cardiac arrust a couple of times, and
you just have to make sure that you're fueling your

(28:06):
whole body with the nutrition, nutrition and nutrients that that
your body, including your brain needs to be able to
function correctly and properly.

Speaker 1 (28:16):
Was there a reason that you were avoiding salmon and
fish before.

Speaker 2 (28:19):
Probably was never a big fan of it. I always
thought it tasted it's sort of like a gross fishy
taste to it. So now I absolutely crave it. We're
having it tonight. I can't wait salmon for dinner. Salmon
and asparagus.

Speaker 1 (28:31):
That's wonderful and that's healthy. That's very healthy what you're
talking about there. Absolutely What are some of the special
no sugar ingredients that you use in your recipes?

Speaker 2 (28:42):
Oh gosh, Well, like I said, like, I wanted to
make sure when I started messing around the kitchen that
everything I did was easy, easy ingredients to use. I
always say that my ingredients are you can find them
in your everyday kitchen, but the directions are easy too.
So you know, I just found this weekend. I can't
believe it. I found it actually an am on sugar
free butterscotch baking chips. So for the very first time ever,

(29:04):
we went to a Super Bowl party and I was
able to bring seven layer bars. Because you can use
unsweetened coconut flakes, you can use these sugar free butterscotch chips,
sugar free chocolate chips that taste go. There's many out
there to make sure you get the right brand. And
then chopped walnuts, which is good for them on Mega too,
and so basically, and then I use the arithetol sweetener,

(29:24):
which is the skin of a grape sweetener. They think
those bake really well. I also tend to use almond flour.
So putting those all together and that recipe, just post
it at no sugar baker dot com. Those seven layer bars,
Oh my gosh, were they a street? Were they? That
was a dandy one?

Speaker 1 (29:41):
They're beautiful obviously, Obviously artificial sweeteners are not on the table. Correct, No, I.

Speaker 2 (29:48):
Use artificial sweeteners. I use all natural, well natural, absolutely right.

Speaker 1 (29:53):
You mentioned almond flour. My wife is completely flower She
can eat anything made out of flour if she can't
eat anything made out of made with dairy gluten, and
she's gluten free and dairy free, and she eats almond
flour products. Are there any other types of flowers that
are gluten free.

Speaker 2 (30:13):
Well, you can use coconut flowers too, that'd be gluten
free flour. But I think that coconut flour gives a
little bit too much of a taste of coconut, So
if you're then you should make it like actually, like
I made it. I made an so I made a
chocolate chip cookie using the coconut flour and it really
made it a strong coconut flavor to it too. So
I think you just got to watch that a little bit.
But no, and listen, I understand when you bake sometimes

(30:38):
you do need some gluten and those recipes to make
things work because you do need the rise of the
ingredient and that's when you're going to get it through
the all purpose flowers or the cake flowers. That's just reality.

Speaker 1 (30:47):
Yeah, I know.

Speaker 2 (30:49):
There's been so much innovation with new products out there
and new things. I mean, one of the very first
things I did was I made a monster cookie believe
it or not, cook as I'd come from the Midwest
of monster cookies got it's kind of like everything underneath
the stink kind of cookies got chocolate chips, peanut butter,
and oats, And I was like, I use what in that? Oh,
peanut butter, Like I always told them, peanut butter butters,
you know, strong protein. So ill did for you. Well,

(31:12):
the first time I made that, I didn't look at
the label. Shame on me. And those popular brand peanut
butters are full sh stugger. So I was sicker than
a dog. So now I just use you know, the
coarsely grained peanuts, that's only strictly peanuts for peanut butter.
That's what you bake with. I've learned a lot in
these last four years.

Speaker 1 (31:30):
Let me tell you, absolutely tell us about the sugar
free chocolate chips.

Speaker 2 (31:34):
Oh oh my gosh. There's so many different brands out there,
and there's you can get some good ones and some
bad ones. So they're really popular. They're all over the place.
So her, she's got a great brand of the on
the phone, I like say her, I don't. I'm not.
I'm not sponsored by any companies. That's okay, I just
tell it like it is, right. So her she's got
a great sugar free chocolate chip. But what I like
to bake with the brand? Lily has some other options?

(31:55):
Do They have a white chocolate chip that's been really
good to use? So you make a raspberry white chocolate
bunk Cakeive it or not? That's like to die for.
So just look at this, look at the but and there.
I thought all those the big box stores have them.
Amazon has them. They're always like, no, they're always spending
when it comes to the dollar, right, But I always
say it's cheaper than an er visits.

Speaker 1 (32:16):
Absolutely. And from the standpoint of taste, is there a
big difference in the taste between the sugar free chocolate
chip and the old style chocolate ship?

Speaker 2 (32:25):
Well, here you go, Victor, I haven't had sugar in
four years, so I'm the last person to judge because
I can't remember what sugar tastes like.

Speaker 5 (32:31):
Wow.

Speaker 2 (32:32):
Right. So my husband, my husband though me, he'll occasionally
at My mom would to the other day told me
that those seven layer bars. She's like, jad, they taste
like a seven layer bar. So, I mean, I don't
think there is. I think once in a while you
have to be a little particular about the ingredients you
use and shoes and use. I think I've gotten a
couple of times some bags of chocolate chips that are
maybe less expensive, and they're not as good.

Speaker 1 (32:55):
So now, when you use gluten based flour, do you
ever put in anything to call is it to rise?

Speaker 2 (33:01):
I have not. There is like that, Oh my gosh,
it's it's I can't remember the name of it. There's
like a gum that kind of helps things like that.
I haven't ever had to for the recipes I use.
When it comes to almond flour, coconut flour, those tend
to be non rise type items. I will say that

(33:23):
if I make a pastry or on bread, I'm definitely
using like a bread flour, and that's just you eating moderation.
But obviously it's sourdough right now, solur dough is super popular,
sour dough sugar free.

Speaker 1 (33:35):
And what about yeast? Can you use yeast?

Speaker 5 (33:38):
Uh?

Speaker 2 (33:38):
So far, yes, but again it's in moderation. I'm not
sitting down in an entire loaf.

Speaker 1 (33:43):
Is it difficult to find these ingredients or can you
find them?

Speaker 2 (33:46):
I think so many? Oh my gosh, absolutely, like most
Big boxer I think it's listen, ten percent of the
population is diabetic and another ten percent is pre diabetic.
So obviously not everybody's like me, worried that completely culd
turkey completely sugar free. But a lot of the population
has to have these items now, so's they're more and
more popular, They're more and more accessible, and so I

(34:08):
think that they're easy to find. I think that's great.
It's like, as I said, the sugar free butter Scotch ships.
Never MYFD ever dreamed that there's no sugar free butter
Scotch ships out there to bake with, and lo and behold,
they just came out last week and they're fantastic.

Speaker 1 (34:21):
And are these ingredients on the regular shelves or are
the special departments in the stores to.

Speaker 2 (34:25):
Find depends on the store, depends on the store.

Speaker 1 (34:28):
What's been your experience with finding them?

Speaker 2 (34:30):
Mostly by most by the other baking aisles.

Speaker 1 (34:33):
Really, so just that it's everything all together in the
same place.

Speaker 2 (34:37):
Usually it's usually they're kind of like run one row
below them, so to speak. Be easy to find.

Speaker 1 (34:42):
Would you share one or two of your amazing recipes
with us?

Speaker 2 (34:46):
I mean, like the details that I'll play the titles
and people are going to go online and find them.
So my favorite is the white chocolate raspberry bunt cake.
That is so good. So that's got sugar free white
chocolate pudding, mixed sour cream, lots of eggs in that baby,
and then there's the sugar free white chocolate and then
raspberries on top with a cream cheese frost into it.

(35:06):
So that's a great cake and it's got a swirl
of raspberry sugar free preserves throughout two. That's a that's
a dandy. It's a fancy looking cake. And then gosh,
what else did I say?

Speaker 8 (35:18):
Oh?

Speaker 2 (35:18):
You know what else I like? I like my peanut
butter chocolate chip bacon cookies because who in the world
would ever think the bacon on top of a cookie
would be good? But let me tell you that peanut
butter chocolate chip bacon cookie. There's something about that baby
that makes me. I always say, you put that bacon
in the salted hold. That baby dances, and it is
such a good cookie because it's so unique.

Speaker 1 (35:38):
So here's the question. Can you find bacon that is
not sugar cured?

Speaker 8 (35:42):
Yes?

Speaker 2 (35:43):
Oh, my gosh, absolutely. M hm.

Speaker 1 (35:45):
That's actually.

Speaker 2 (35:49):
Very easy. Actually that was easy.

Speaker 1 (35:51):
Wow. Wow. How about some main dishes that you love?

Speaker 2 (35:55):
Oh gosh. So I make a lot of soups. So
one of the very first things I was a cheeseburger soup. Course. Now,
you can't use milk, so when you make soup, it's
the whole tricky. You can't use milks. Milk is a
full of sugar. So I do make the no sugar baker.
I think they call it wonderful cheeseburger soup. That's good.
I've learned to make lasagna without pasta. That gets a

(36:17):
little tricky because of the tomatoes. So there's a couple
of pasta sauces out there that are low in sugar.
I E, Like I said, there's a I have a
almost like Kentucky fried chicken fried chicken recipe up. There
a couple of Kisha's that are good. You gotta survive, right,
so you gotta figure out how to do it. Pizza
that doesn't have a chicken al Fredo pizza because the

(36:40):
freado sauce is sugar free compared to a tomato sauce.
Tomatoes are fol of sugar. I could go on and
on and on and on and on.

Speaker 1 (36:49):
All right, I am, I'm sort of semi retired. I'm
seventy two now, and I don't do as much cooking
as I used to. I used to cook for everybody.
What about marinades and barbecue sauces? I use those? What
do you have for that?

Speaker 2 (37:01):
Yes, I have a couple. So I have a couple
that we put out for a Father's Day special on
one of the tv TV stories we did, and we
use whiskey believer. So that's another question I usually get,
like what do you do about ALCOHOLA I never was.
I never was a drinker, never drink, And I think
why because every time if I ever did, like in
college or whatever, I would feel miserable after Well, of

(37:22):
course that was the google soul probably was going through
the roof. I thought it was like, that's what you
feel like when you are intoxicated. So there is a
whiskey marinade that we use with whiskey with a little
bit of mustard, Worcestershire sauce and brown or rithetol added
to it, and that's that's a dandy.

Speaker 1 (37:42):
Marinade, wonderful. Any anything specifically, I used to make a
lot of brisket. Anything for brisket, that'd be tough.

Speaker 2 (37:50):
Though there is a there's a couple of new products
out there that I'm just trying to experiment with a
little bit that are sugar free, barbecue sauces that are
pre jarred. They're good, but it's just it's not my
like cup of tea. So I don't really I've never
really craved that to want to experiment to do it
more than anything.

Speaker 1 (38:10):
One more, do you have a favorite recipe, an all
time favorite recipe of yours.

Speaker 2 (38:15):
Yes, so the no sugar baker Holy Smokes Pumpkin bars,
I know what. I call it, the holy Smokes pumpkin
bars because you eat it and your everyone says, holy smokes.
There's no sugar.

Speaker 1 (38:26):
And what's in those?

Speaker 2 (38:27):
Oh gosh, that's easy. So pumpkin and pumpkin's a front
of the diabetic along with cinnamon. The secret in that
one is sugar free breakfast syrup brings it all together.

Speaker 1 (38:38):
Sugar free breakfast syrup. I've never heard of.

Speaker 2 (38:40):
That, you know. I tell you it's truth that I
can't play the ingredients, but it's a it's there. There's
a lot of different brands out there. I always just
buy the generic sugar free breakfast RUPs because you're only
tat I think it's two tablespoons for the recipe and
it just gives it enough of sweetness. That's great. But
those sugar free Holy Smokes Pumpkin bars, let me tell you,
because of the sugar free cream cheese frosting O MG.

Speaker 1 (39:05):
And I assume it's a brea when you say breakfast
the syrup its is something like a pancake syrup? Is
that correct, you got it? Yeah, good, wonderful. My guest
is Jane Jones her books No Sugar Baker Cookbook for
Healthy Living and No Regrets and Fill Zero Regrets. I
gotta remember that and we'll be back with word Jane
after these words on the Old Times Radio Network.

Speaker 9 (39:25):
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(39:46):
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Speaker 10 (39:55):
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Speaker 1 (43:21):
Back on Box Novus. My guest this week is Jane Jones,
who're talking about her the No Sugar Baker Cookbook for
Healthy Living and No Regrets and the still No Regrets.

Speaker 2 (43:31):
Jane.

Speaker 1 (43:31):
In doing this work, you empowered special needs communities. Yeah,
what communities did you work with? And what lessons did
you learn leading inclusive baking classes and doing all this
nonprofit work?

Speaker 2 (43:43):
Noh yeah, how cool is that question? So basically, my
mom managed group homes in northern Minnesota for years and
she came to my husband and I my gosh, now
twelve years ago and said, I think I have a
good idea for the two of you, and we're like,
what is that she thinks that we should take individuals
of idd intellectual disability, disability on disorders on trips because

(44:05):
they all work in stores and communities and they make money,
and if they wanted to go on vacation, they have
to go with mom and dad. And she's like, what
twenty six year old wants to go on a vacation
with mom and dad. She's like, I think you and
Chris should start an organization that takes individuals on trips.
So we did that twelve years ago. We've been all
over the country. We've been to Alaska three times. We've
been to La Washington, d C. Hawaii a couple times,

(44:25):
with mostly groups of ten or under young adults. And
you know, when we go on these trips, I've noticed
after I got sick that they're weight or even their
nutrition or what they're eating. Sometimes it seems like it's
a little bit more not necessarily watchful or not fueling
their body, but like a routine, like what there's to do.

(44:46):
So I told Chris and my gosh, I'm like, I
think we should start doing some no sugar cooking lessons.
No sugar baking cooking lessons. So every once a month
we go and volunteer at organizations that serve individuals with
idd adults, kids, young adults, adults and teach them recipes
and you know, have fun with them and we have

(45:08):
a great time. And we've been doing it and I
think it's the highlight of our month once a month
that we get to go and bake and sharing these
visions in these streets. And they're so darn proud. We
tend to make that no sugar baker white chocolate raspberry
bunk cake I just talked about, and they tend to
can't wait to show off to their family. They want
to bring the most of them still live at home.
They want to bring pieces home for mom and dad
to try what it tastes like to be sugar free too.

(45:30):
So that's been such a joy. We just volunteered this
weekend at the Tim Tebow Night to Shine, which is
the prom for special the special needs communities. So we
actually recognized a couple of people there from baking classes.
That was a lot of fun.

Speaker 1 (45:46):
What does it feel like to be of service to
others in general, just to be of service and follow
the calling of really the golden rule.

Speaker 2 (45:53):
Well, I just think that's the way you live your
life right. I don't think it's any difference than anybody else.
I just think that that's who I was raised to be.
I think that's the values that have been ingrained in me.
That's my mom always says, there's I never took my
husband's last name, and my parents said that, you know,
there's being a Jones has a great responsibility. And I

(46:14):
think that those are very good at words to live by,
because we shine our shine, our fate through her life
and what we do, and we don't you know, we don't.
We don't preach, we don't judge, and wed are who
we are. And yeah, I think we treat everybody equally.
I could care I could care less if you're hey,

(46:35):
if you are God. Daughter was born with extra chromosome,
so she has done in syndrome. She's a great four
year old. If you're the little Paris we call her,
or if you're the president of a CEO company, I'm
gonna treat you the exact same way.

Speaker 1 (46:50):
Service and kindness. Yeah, absolutely, the calling that we should
all embrace.

Speaker 2 (46:58):
You got it.

Speaker 1 (46:59):
You wouldn't gave in entrepreneurship against the odds. How did
you build a business empire? After the life altering changes
you faced.

Speaker 2 (47:07):
Yeah, you know what, So that's kind of interesting part
of the story. So after the two cookbooks, I believed
it or not. This is crazy. The Minneapol Starch Viewing
did that. The taste section of the Mineapol Stars Bean
is kind of like the sports section for Minnesotan's and
they did the whole section on my story. That day
that that paper came out, I had two CEOs email

(47:27):
me from two grocery store Chaanes in Minnesota, and they
both said, you're right, Jane, like sugar we need to
have sugar free itoms and our bakery. What a great story,
like you get it. One of them invited me to
come sign cookbooks at a store. So we did that
during January and what happened was Airbit came for the cookbook.
They're lined outside the door. They came for the cookbook
to see me. It was crazy, and they made one

(47:50):
of my recipes and everybody's like, oh, where do we
get that? Where do we get that brown the double
chocolate no sugar bake er brownie? Where do we get
that in the store. Well, they had to go buy
the ingredients to make it, right, So I came back
and I told my husband, I'm like, why can't they
find the no sugar baker chocolate chocolate brownie in a store?
And he's like, what do you mean. I'm like, why
can't we produce it? And he's like huh. So we

(48:10):
hired a food research firm. It was all a bunch
of general mills actually call log executives who were retirees.
You know what they told me. They told me they're like,
you have a great following on social media, like huge
following and social media. Just use that make a sugar
free bake cookie and call it good.

Speaker 1 (48:29):
You know.

Speaker 2 (48:29):
I told them, hey, I told them a kiss off.
And then I told them that there's a ton of
sugar free bake cookies out there and they all taste
like crap. And if I'm going to put my name
on something, it's gonna actually gonna taste good. And I
want to know why I can't go to a grocery
store and find a sugar free cookie dough and they're like,
they'll never happen. Well, we got rid of them, like

(48:50):
I said, and we found a manufacturer to make a
sugar free cookie dough, which QVC came a call in,
so we were on QVC in January of twenty twenty three.
We launched. They sold three three bags are a sugar
free cookie, Dow frozen, three different types of it, three
different kinds. The first time I was on, I sold
out in twelve hours, The second time I was on,
I sold out in an hour. And the third time

(49:10):
I was on was in April that year. Guess how
long it took me to sell out?

Speaker 1 (49:13):
Ten minutes seven. That's so wonderful. How does that make
you feel?

Speaker 8 (49:21):
Well?

Speaker 2 (49:22):
Right there? It showed that a there's a market, and
that's all I wanted to prove kind of to those
retirees that were like, you know, like, oh, just make
them make sugar hookie. I wanted to show there's a
market for because I know the market. Do you know
why I know the market, Victor? Because I'm the consumer. Absolutely,
I'm the consumer. I know what it's like, I know
what a consumer wants. And I think that that's always
never been lost in this whole story, in this whole

(49:43):
crazy journey that my life has folded to me. And
is that no? I know because I live it every
single day.

Speaker 1 (49:53):
How did it make you feel to become a celebrity
with all of your television and magazine of.

Speaker 2 (49:57):
Pery celebrity, what are you talking about? Are you kidding? No? No, no, no,
no no no no, absolutely not. So I mean, wait, how.

Speaker 1 (50:09):
Did it make you feel to have the opportunity to
share your message in all these venues every day?

Speaker 2 (50:14):
I'm thankful for it, right So, I mean, like the
people we just did an article for People magazine. They
they just did a feature in Women's World magazine, and
just did Fox News Radio just did a big little
brew haha too, and just been at the message out there.
I think it's I wouldn't say it's empowering, but I
would say that it's good to be able to share because,

(50:34):
especially right now, I see all these like fitness model
types like this earlier it tries nothing drives me more
crazy then hearing them go other you know, the traditional
Richal Richard Simmons type. They go on they don't have
they don't have a clue, right, And it's like, no,
I like, I just want to be the real deal.
I just want you to be like I understand, Like

(50:56):
I understand it completely, Like I get it, I understand it.
It's don't blame yourself like it, you know what, Like
I said, I'll never be a size six eight. I
could care less what the scale says. But in order
to be able to relate to people, I think that's
really important. And do you have to get my health back?

(51:17):
Think about it. I've gotten now, for sure, two to
three chances on life for God's sakes. A lot of
people don't get when they're in those them they've hit
rock bottom. So it's it's a purpose. I'm telling you,
it's a purpose. It's we thank God every single day.
I think my husband just cheered up yesterday thinking about
He said, don't know how we got out of this
conversation just yesterday, but we was talking about he remembers

(51:39):
walking into the ICU and seeing me full of all
those tubes and machines.

Speaker 1 (51:43):
I'm wondering, absolutely, you mentioned being the real deal. What
do you see? What do you see as the importance
of authenticity in health?

Speaker 2 (51:54):
I just think I am authentic. I just think it's
really important to be who you are. And you know,
I'm a small town girl. I grew up in northern Minnesota,
both working parents that I think my dad was on
every single community board he could possibly be on to
get back to his community. And I just think that
I was raised right, and I think that I believe

(52:14):
in hard work, and I think that I believe in goodness,
and I believe in giving back. And I just think
that I always a little bit of a spirit in
the sense of humor to get me through every single day.
And there's a purpose, there's a reason. Might not know
it at the time, but good will come, and good

(52:36):
will come, and good will prevail.

Speaker 1 (52:38):
I had a spiritual teacher who used to say that
the eleventh commandment should be thou shalt have purpose. And
by having purpose in life, not only fulfilling what you're
meant to do, but you're also being in service to others.

Speaker 2 (52:51):
So I think that's why I love that. And I
believe that everybody has a purpose, right. I believe our
little Paris, little Morgan, who was born with a extra
a chromosome, she's got a purpose. Goll darn it. She's
the cutest four year old nereverre seeing your entire life.
I got a picture of her on Facebook on her
social media count right now because she's the cutest four
year old I've ever met in my entire life, and

(53:12):
she's got a purpose, and she gives so much love,
and she's a gift. She's like a total gift.

Speaker 1 (53:18):
Absolutely. What would you like cooks and non cooks to
take away from the no sugar baker cookbooks?

Speaker 2 (53:25):
Oh, I think that it's easy to do. I think
that my recipes are easy to follow. I will say
that there's some traditional bakeries and bakers out there that
don't understand why sugar free is needed, and I just
wish that maybe they would educate themselves or open up
or break down those walls or boundaries that they have

(53:49):
positioned themselves to think. I mean there's some people still
walk by expos and they'll be like, oh, sugar free,
who wants to even try that crap? And it's like, well,
maybe you need to learn why some people have to
be sugar free, you know, or before you make some rude,
snide comment too, it must not taste any good at all.

Speaker 1 (54:08):
Do you ever think of doing a campaign where you
get some of the traditional chefs on television and so
on to adopt everything?

Speaker 2 (54:15):
Oh my gosh, yeah, I would love it. So we've
got to kind of mess around with the idea of
So I've done probably over my gosh, that maybe two
hundred TV radio interviews over the last couple of years.
And I do a lot of Facebook lives. I don't
think you can you call it Facebook anymore. I mean
you call it Facebook whatever. It's called Metalive. And we've

(54:35):
kind of been pushing on the idea of doing a podcast,
so that would be kind of a fun way podcast podcast.
Doing it was bringing in like a celebrity type person
to bake with me and to be like, hey, try
the sugar one and then try the no sugar one,
and you tell me which one's better, kind of like me,
do want think on the Food Network right where my
husband watches all the time, where they have the celebrity

(54:57):
chef what's his name? That goes and like does the breakdown,
like the and the now this chef comes and they
try to like who's rescbee Zoo? Which one would be
kind of fun victory.

Speaker 1 (55:04):
I liked what you think, there you go you can
have the No sugar Baker Cooking Network. Yes, I'm in
there you go there. I think I think it would be
a wonderful idea. And I was gonna say, what's next
for you?

Speaker 2 (55:16):
Jane Jones, Oh gosh, I think that I think we're
gonna work on that podcast idea. We'll see. We have
a couple of hop We've got a couple of fires
right now that are been burned in the fire a
little bit, so hopefully those are gonna pot pretty soon.
If they do, you'll be one of the very first
to know. I'll reach out to tell you what's gonna happen.
But we got some good things coming up board the journey.

(55:38):
Keep the journey, it keeps continuing.

Speaker 1 (55:41):
There you go. If you need an announcer, I'd be
happy to take part. Awesome, There you go. Jane Jones
her book, The No Sugar Baker Cookbook for Healthy Living
and No Regrets and still No Regrets. Jane, one more time,
please share with our listeners where they get your books
and find out more about you.

Speaker 2 (55:56):
Oh my gosh. Absolutely just go to www Dot No
Sugar Baker dot com. You can you can find out,
you can see cute little Paris's picture. You can see
over two hundred and fifty free recipes. They are all
sugar free and they're all good.

Speaker 1 (56:08):
Jane, thank you so much for shooting, Thank you out
this wisdom with the world, and also for everything that
you do, and being of service to humanity because that's
what you are.

Speaker 2 (56:17):
Thank you, Oh bless your heart. They have a great day.

Speaker 1 (56:19):
I appreciate it, and thank you for joining us on
Vox Novis. I'm Victor, the Voice Firman. Have a wonderful week.